Ingredients
Scale
- 1 cup Flour (can use gluten-free flour blend)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Milk (any non-dairy milk works well)
- 1 large Egg (flax egg for vegan)
- 2 tablespoons Vegetable Oil (melted butter as alternative)
- 2 tablespoons Melted Butter
- 1/4 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
- 4 ounces Cream Cheese
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Melted Butter (for icing)
Instructions
- In a large bowl, mix the flour, baking powder, and salt.
- In another bowl, whisk together the milk, egg, vegetable oil, and melted butter.
- Combine the wet and dry ingredients until just mixed. Do not overmix; some lumps are okay.
- In a small bowl, mix the brown sugar and cinnamon together for the filling.
- Heat a non-stick skillet over medium heat. Pour a scoop of batter on the skillet, and sprinkle the cinnamon sugar mixture on top.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the cream cheese icing, beat the cream cheese with powdered sugar, vanilla, and melted butter until smooth.
- Drizzle the icing over the pancakes before serving.
Notes
Serve pancakes warm topped with cream cheese icing and optional fresh fruits or nuts. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: pancakes, cinnamon rolls, breakfast, brunch, fluffy